Wild Mushroom & Barley Risotto

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Wild Mushroom & Barley Risotto

Wild Mushroom & Barley Risotto

In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.

Serves 6

Prep Time 60 min

Total Time 60 min.

Ingredients

  • 6 cups vegetable, mushroom or reduced-sodium chicken brot
  • 1 1/2 cups water
  • 2 tablespoon extra-virgin olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3 cups mixed wild mushrooms, coarsely chopped
  • 1 1/2 cups pearl barley, rinsed
  • 1/2 cup red wine
  • 6 cups baby arugula
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon butter
  • 2 teaspoons balsamic vinegar
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.

Step 2

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.

Step 3

Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)

Step 4

Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper.


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